双孢菇加工工艺中多菌灵等3种农药残留的控制

采用液相色谱-串联质谱法检测4种双孢菇加工工艺产品中的多菌灵、乙霉威和咪鲜胺3种农药残留,并分析降低3种农药残留的关键工艺步骤和参数。结果表明,对多菌灵等3种农药的去除率从大到小依次为罐头、盐渍、速冻和冷冻干燥工艺,其相对残留率范围为3.4%~11.7%、11.5%~22.3%、61.5%~86.1%和150.4%~152.3%。罐头工艺中,清洗和加热是降低3种农药残留的关键步骤,用Na2CO3溶液浸泡清洗25 min具有最佳降低效果,多菌灵去除率可达37.2%;延长预煮时间能够提高3种农药的实际去除率,14 min预煮使多菌灵、乙霉威和咪鲜胺的去除率分别达到22.0%、15.9%和17.1%。     

食品加工过程对食品中的农药残留的影响

食品加工过程是农产品深加工的重要环节,涉及的加工方式多--清洗、去皮、榨汁、制酱、蒸煮,本文综述了这些过程对食品中农药残留的影响。     

农产品加工过程中的农药残留规律研究

为探究农产品加工过程中的农药残留规律,以大米农产品为例,以五氟磺草胺、吡唑醚菌酯、氯虫苯甲酰胺3种农药作为代表,对大米脱壳、碾米、淘洗、蒸煮等加工过程中农药的残留水平进行分析。结果表明,脱壳加工的农药去除率为85.47%,大部分农药残留在稻壳中;碾米加工的农药去除率为64.617%,通过剥落米糠可降低糙米表面农药残留;淘洗加工的农药去除率为70.053%,随着淘洗次数增多,农药残留水平下降;蒸煮加工的农药去除率为45.536%,农药因高温的作用残留水平下降,在稻谷收获后,经加工处理的整个过程,农药残留的去除率为99.161%。各加工过程中的加工因子均小于1,通过农产品加工过程可以有效去除农药残留。     

不同清洗和加工方式对苹果中残留吡虫啉的去除效果

以苹果中残留吡虫啉为研究对象,根据中国家庭在苹果食用前的清洗习惯,选择6 种不同清洗方式（清水冲洗、清水浸泡后再冲洗、食用盐溶液浸泡后再冲洗、食用醋溶液浸泡后再冲洗、食用碱溶液浸泡后再冲洗和果蔬清洗剂溶液浸泡后再冲洗）清洗苹果。研究表明,清水浸泡后再冲洗对苹果残留吡虫啉的去除效果最好,去除率为53.46%～84.23%,加工因子为0.157 7～0.465 4。在苹果加工方式中,清水浸泡后再冲洗、去皮对苹果残留吡虫啉去除率为91.20%～97.64%,加工因子为0.023 6～0.088 0。清水浸泡后再冲洗、去皮、榨汁对苹果残留吡虫啉的去除率为93.26%～97.85%,加工因子为0.021 5～0.067 4。此研究为评估不同的清洗、加工方式对苹果中残留农药的去除效果,对食品风险性评估具有重要指导意义。     

加工过程对食品中农药残留的影响

食品加工过程不仅能改变食品的品质特性,而且还会对食品的安全性产生影响,如农药残留的变化。大部分加工过程可降低食品中的农药残留,如清洗、去皮、榨汁、杀菌、发酵等;但也有一些如浓缩、干燥以及油脂提炼等过程,可能会导致农药残留水平升高;另外,加工过程还可能使某些农药成分发生改变。了解加工过程对食品中农药残留的影响,不仅可为优化产品加工工艺提供依据,更重要的是为开展食品安全风险评估提供基础数据。本文以食品加工过程为出发点,综述常用食品加工方式对农药残留的影响。     

农药残留加工因子及其在膳食暴露评估中的应用

从初级农产品到入口的食品通常需要各种加工处理,而加工过程会影响食品中的农药残留水平,从而影响来源于初级农产品检测数据的风险评估结果的准确性,因此在风险评估模型中纳入农药残留加工因子有助于真实反映农药残留膳食暴露风险。本文以常用的食品加工技术如清洗、去皮、烹调、榨汁、杀菌及其他相关技术为出发点,综述了典型的加工方式对食品中农药残留的影响以及目前相应的加工因子在农药残留暴露评估中的应用情况,为掌握食品中农药在加工过程中的残留动态、改进食品加工技术提供参考,也为农药残留膳食暴露评估提供依据,进而真实反映人群中农药残留的暴露风险。     

加工过程对农产品中农药残留的影响研究进展

农产品经过不同的加工处理后,其农药残留会表现出不同的变化趋势。大部分加工过程可降低农产品中的农药残留,如清洗、去皮等,但有一些加工工艺会使农药残留增加,如干燥等,甚至有些工艺会使某些农药转化成比其自身毒性更大的代谢物,如发酵、热处理等。为了解加工过程对农产品中农药残留的影响,综述近10年国内外相关研究,重点讨论清洗、热处理、去皮或去壳、粉碎或碾磨、腌制和糖制、发酵、榨汁、干制、非热杀菌等加工工艺,以期为优化农产品加工工艺提供依据,为开展农药残留膳食暴露风险评估提供基础数据。     

初加工过程对党参中5种农药残留的影响

[目的] 明确党参初加工过程中多菌灵、三唑酮、戊唑醇、咪鲜胺和苯醚甲环唑5种农药残留变化情况。[方法] 通过实验室浸泡法模拟农药污染试验,采用超高效液相色谱-串联质谱法(UHPLC-MS/MS)检测经过清洗、水煮和干燥3种初加工过程后,多菌灵、三唑酮、戊唑醇、咪鲜胺和苯醚甲环唑在党参中的残留量。[结果] 结果表明,清洗后党参中农药残留量降低至0.04~0.76 mg/kg,去除率达18.0%~87.9%,加工因子（PF）在0.12~0.79之间,以2%的小苏打水清洗效果最佳。水煮后残留浓度降低至0.069~0.64 mg/kg,去除率达18.6%~67.1%,PF在0.35~0.84之间,以水煮3 min处理对5种农药残留去除效果较好。党参中5种农药残留量在经干燥后残留量在0.27~1.22 mg/kg之间,PF值范围为1.86~4.10,比干燥前增加了44.3%~74.7%,不同温度下的农药残留量大小顺序为50 ℃＞40 ℃＞60 ℃。不同加工过程对5种农药的去除效果强弱顺序依次为：清洗>水煮>干燥。[结论]党参以2%小苏打水清洗,水煮时间为3 min,烘干温度为60 ℃进行加工,农药残留去除效果最佳;实验结果为有效预防农药残留对生产的影响提供技术支撑,对保障食品安全具有重要意义。     

噻菌铜在土壤中消解动态研究

以浙江省农业科学院质量标准研究所试验田为研究对象,以800mg/L噻菌铜溶液喷雾土壤,并随机选取8个采样点,以1h和1、2、3、5、7、14、21、28d的间隔期采集0～15cm的表层土壤。利用高效液相色谱(HLCP)定量检测的方法,对噻菌铜在土壤中的消解进行动态研究试验,并在此基础上建立了噻菌铜消解一级动力学反应模式。结果表明:噻菌铜在土壤中的消解半衰期为6.7天,在28天其消解率为97.34%,说明噻菌铜在土壤环境中可以较快的消解。这为噻菌铜农药在土壤环境中的残留及持久性的危害和对环境冲击度的评价提供理论依据。     

苹果泥加工及储藏过程中6种农药残留变化

目的 明确苹果泥加工及储藏过程中多菌灵、噻虫嗪、吡虫啉、啶虫脒、咪鲜胺和苯醚甲环唑残留变化规律。方法 通过实验室模拟加工和加速储藏实验, 采用液相色谱-质谱法检测其中多菌灵、噻虫嗪、吡虫啉、啶虫脒、咪鲜胺和苯醚甲环唑的残留变化。结果 建立的检测方法中, 6种农药回收率范围为80.48%~114.58%, 相对标准偏差为2.08%~6.43%, 检出限为0.10~1.25 μg/kg, 定量限为0.50~5.00 μg/kg。苹果泥加工过程中清洗步骤农药残留浓度降低12.93%~38.87%, 预煮步骤农药残留浓度降低24.61%~58.16%, 而巴氏杀菌步骤农药残留浓度略有增加(P>0.05)。加速储藏过程中6种农药残留浓度均降低, 其中咪鲜胺在加速储藏14 d后未检出。苹果泥加工全程及储藏过程中6种农药的加工因子均小于1。结论 研究结果可为苹果泥中农药最大残留限量制定及消费者安全膳食引导提供参考, 获得的加工因子可用于食品安全风险评估, 提升风险评估结果的准确性。     

Effect of home processing on the distribution and reduction of pesticide residues in apples

The effect of home processing (washing, peeling, coring and juicing) on residue levels of chlorpyrifos, β-cypermethrin, tebuconazole, acetamiprid and carbendazim in apple segments was investigated. The pesticide residues were determined by UPLC-MS/MS and GC with a flame photometric (FPD) and electron capture detection (ECD). The results indicated that the pesticide residue levels in the apple peel and core were higher compared with in the apple flesh. After peeled and cored apple was processed into apple juice and pomace, chlorpyrifos, β-cypermethrin and tebuconazole were concentrated in the apple pomace. However, residues of acetamiprid and carbendazim were exceptions. The apple pomace was free of acetamiprid, which was mainly present in the apple juice. After washing the mean loss of chlorpyrifos, β-cypermethrin, tebuconazole, acetamiprid and carbendazim from apples under recommended dosage and twofold higher dosage were 17–21%, 6.7–7.1%, 13–32%, 42–67% and 47–50%, respectively. The pesticide residues were significantly reduced in the edible part of the apple except for β-cypermethrin during peeling and coring process. The removal effect of apple juicing was found to be the most pronounced on β-cypermethrin residue, which was reduced in the range of 81–84%, and the reductions of chlorpyrifos, tebuconazole, acetamiprid and carbendazim upon apple juicing were in the range of 15–36%.     

Effect of home processing on the distribution and reduction of pesticide residues in apples

The effect of home processing (washing, peeling, coring and juicing) on residue levels of chlorpyrifos, β-cypermethrin, tebuconazole, acetamiprid and carbendazim in apple segments was investigated. The pesticide residues were determined by UPLC-MS/MS and GC with a flame photometric (FPD) and electron capture detection (ECD). The results indicated that the pesticide residue levels in the apple peel and core were higher compared with in the apple flesh. After peeled and cored apple was processed into apple juice and pomace, chlorpyrifos, β-cypermethrin and tebuconazole were concentrated in the apple pomace. However, residues of acetamiprid and carbendazim were exceptions. The apple pomace was free of acetamiprid, which was mainly present in the apple juice. After washing the mean loss of chlorpyrifos, β-cypermethrin, tebuconazole, acetamiprid and carbendazim from apples under recommended dosage and twofold higher dosage were 17-21%, 6.7-7.1%, 13-32%, 42-67% and 47-50%, respectively. The pesticide residues were significantly reduced in the edible part of the apple except for β-cypermethrin during peeling and coring process. The removal effect of apple juicing was found to be the most pronounced on β-cypermethrin residue, which was reduced in the range of 81-84%, and the reductions of chlorpyrifos, tebuconazole, acetamiprid and carbendazim upon apple juicing were in the range of 15-36%.     

Distribution of multiple pesticide residues in apple segments after home processing

The effects of washing, storing, boiling, peeling, coring and juicing on pesticide residue were investigated for field-sprayed Discovery and Jonagold apples. Residues of chlorpyrifos, cypermethrin, deltamethrin, diazinon, endosulfan, endosulfan sulfate, fenitrothion, fenpropathrin, iprodione, kresoxim-methyl, lambda-cyhalothrin, quinalphos, tolylfluanid and vinclozolin in the processed apples were analysed by gas chromatography. Statistical analysis showed that reductions of 18-38% were required to obtain significant effects of processing practices, depending on pesticide and apple variety. Juicing and peeling the apples significantly reduced all pesticide residues. In the case of detectable pesticide residues, 1-24% were distributed in the juice and in the peeled apple. None of the pesticide residues was significantly reduced when the apples were subject to simple washing or coring. Storing significantly reduced five of the pesticide residues: diazinon, chlorpyrifos, fenitrothion, kresoxim-methyl and tolylfluanid, by 25-69%. Residues of the metabolite endosulfan sulfate were increased by 34% during storage. Boiling significantly reduced residues of fenitrothion and tolylfluanid by 32 and 81%, respectively. Only a few of the observed effects of processing could be explained by the physical or chemical characteristics of the pesticides. No differences in effect of processing due to apple variety were identified.     

Nutritional content of fresh and canned peaches

BACKGROUND: The objective of this study was to assess whether canned peaches could deliver nutrient levels comparable to fresh peaches. Fresh freestone peaches, fresh cling peaches and canned cling peaches were analyzed for vitamins A, C and E, folate, antioxidants, total phenolics and total carotenoids to assess how these nutrients were affected by the canning process and whether storage further changed these components. RESULTS: The vitamins and phytochemicals measured in this study were found to be present in canned cling peaches versus fresh freestone at statistically significantly higher levels (vitamin C, antioxidants and folate); higher but not statistically different levels (vitamin A); or lower, but not statistically different levels (vitamin E, total phenolics and total carotenoids). There were no statistically significant changes in nutrient content during storage for 3 months. CONCLUSIONS: The nutritional content of canned peaches has been shown in this study to be comparable to that of fresh peaches. There were no statistically significant decreases in those nutritional parameters measured in this study between fresh freestone peaches and canned cling peaches. Vitamins A and E along with total carotenoids decrease immediately upon processing, but appear to stabilize after the processing step, showing minimal additional changes upon storage for 3 months. This study shows that canned peaches can provide comparable nutrient levels to the consumer as fresh peaches, meaning that consumers can enjoy peaches year round without worrying about loss of nutrients in their diet. © 2012 Society of Chemical Industry     

Effect of commercial processing on pesticide residues in orange products

The effect of commercial processing of orange juice on pesticide residues was investigated, and the processing factors of all orange products and by-products were also determined. The pesticide residues were strengthened using field trials and detected using Ultra-performance Liquid Chromatography-tandem Mass Spectrometry (UPLC-MS/MS). The results showed that the pesticide residues were mainly distributed in orange peels, the reduction of residue levels ranged from 43.6 to 85.4% during washing process. One percent to 4.5% of initial residues contained in the squeezed juice, 7–94.7% of the total relative residues were distributed in pomace. Filtrating could further reduce all the residue levels, ranging from 96.0–99.4% relative to unwashed whole fruits. After sterilization, there was only 0.5–3.1% of the residues contained in Not from Concentrate juice (NFC juice). 0.2–7.1% of the total relative residues was contained in concentrated juice, comparing with the filtrated juice; however, the concentration of cypermethrin and prochloraz was decreased, but the other 3 pesticides were increased. The residue levels of imidacloprid and carbendazim in orange oil were reduced but abamectin, prochloraz, and cypermethrin were concentrated, and the concentrated factor was 28.214, 5.232, and 5.621, respectively.     

Meta-analysis of food processing on pesticide residues in fruits

The combining and quantifying effects of food processing on pesticide residues in fruits were analysed by a meta-analysis approach. Data were collected from many publications and used to calculate response ratios, confidence intervals and intra-assay coefficients of variation. The response ratios for washing by tap water, boiling and sun drying were 0.59, 0.71 and 0.65, respectively, indicating that they could reduce the pesticide residues effectively. Peeling and juicing, where response ratios were 0.11 and 0.14, respectively, showed they could reduce the pesticide residues to a very small extent. An increase of pesticide residues was indicated by oven drying with a response ratio of more than 1. Oven drying and sun drying indicated both a reduction and an increase at the 99.5% confidence interval. The response ratios given by a meta-analysis approach could be used as processing factors in food safety risk assessment and as a guide for consumers on how to reduce pesticides effectively in fruit.     

餐前加工对辣椒中5种常见农药残留去除的影响

通过研究清洗及烹饪过程对辣椒中百菌清、哒螨灵、腐霉利、氯氟氰菊酯及氰戊菊酯残留的影响,了解农药在加工过程中的变化规律,为膳食暴露评估提供依据。方法 采用实验室浸泡法模拟农药污染试验,并模拟家庭日常加工对辣椒进行清洗、烹饪等处理,通过气相色谱法(ECD)检测加工前后辣椒中农药残留变化。结果 清洗及烹饪对农药残留均有明显影响,以上5种农药在辣椒中经清洗和烹饪后总去除率分别为54.12%～99.47%、58.78%～95.95%、55.74%～93.68%、41.37%～95.67%和44.71%～95.09%;不同烹饪方法对农药的去除作用由强到弱为:油炸>炒制>焯水,且烹饪时间越长,去除作用越大,当烹饪时间超过2 min后,去除作用则不发生明显变化。结论 烹饪对辣椒中农药残留的去除作用比清洗时好,加工对农药的影响受农药的水解、高温分解特性、熔沸点及饱和蒸汽压等性质的共同作用决定。     

河北产区桃农药残留风险评估

目的 明确河北产区桃中农药残留水平和风险状况。方法 在河北省采集70份桃样品进行农药残留检测与分析,对检出农药残留行急性和慢性膳食摄入风险评估,并利用风险排序矩阵对农药残留风险大小进行排序。结果 70批次桃样品共检出农药残留33种,农药残留检出率为100%,个别样品存在农药残留超标现象,超标农药为多菌灵和甲氨基阿维菌素苯甲酸盐。桃中检出农药的慢性膳食摄入风险(%ADI)在0.00%～1.06%之间,急性膳食摄入风险(%ARfD )在0.00%～11.34%之间。根据农药残留风险排序结果,高风险农药共有5种,其中毒死蜱和甲氨基阿维菌素苯甲酸盐检出率较高,分别为45.7%和18.6%。结论 河北地区桃样品中农药残留检出率较高,但94.3%的样品中农药残留量符合国家限量标准,桃中农药残留急性和慢性膳食摄入风险均处于较低水平,其中,多菌灵、毒死蜱和甲氨基阿维菌素苯甲酸盐是桃中应重点关注的风险因子。